This cranberry orange biscotti has added pistachios, for extra flavour and texture. A wonderfully festive biscotti that makes a great holiday gift, too!
Preheat oven to 350F (regular bake/not fan assisted). Line a large baking sheet with parchment paper and set aside.
Add the butter and sugar to a large mixing bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together at medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.
Add the eggs, one at a time, beating in well after each addition. Add the vanilla, orange zest and orange juice and beat in.
In a medium bowl, whisk together the flour, baking powder and salt. With the mixer on low, add the flour mixture and mix in just until the flour is incorporated. Do not over-mix.
Remove the bowl from the mixer. Add the dried cranberries and pistachios and fold into the dough until evenly distributed.
Drop dollops of the dough onto the prepared baking sheet into a long row. Using your hands, shape the dough into a log that is 11 inches long, about 4 inches wide and about 1/2" thick. Tip! Slightly wet hands make the shaping process easier.
Bake in preheated oven for 20 minutes. Remove from oven and let cool, about 20 minutes. *Leave the oven on at 350F.
Transfer the biscotti log to a cutting board. Using a serrated knife carefully cut into 1/2" slices. Place the slices onto the same baking sheet with parchment paper, standing upright.
Return the biscotti to the 350F oven for 20 minutes. Check for crispness. If you prefer a softer cookie remove from oven now. If you prefer a crisper biscotti, you can continue to bake the biscotti for 10 more minutes. Transfer biscotti to a cooling rack to cool completely.
Optional Orange Glaze: Add the icing sugar to a small bowl. Add the orange juice a bit at a time, stirring in, until the mixture forms a thick glaze. Use a fork to drizzle over the cooled biscotti. (You can also dip the bottom or the end of the biscotti). Allow to stand until the glaze sets and hardens before storing in an airtight container.
Store biscotti in an airtight container for about 2 weeks or freeze up to 3 months.
Notes
Nutritional information does not include optional glaze.For a nut-free biscotti, replace the pistachios with the same amount of additional dried cranberries.Be sure to read the notes above this Recipe Card, where you will find more tips on making this recipe, including step-by-step photos that you might find helpful.